It's a dead simple process, gradually bringing milk, cream, and lemon juice up to temperature so that curds and whey form. The separated mixture is then strained through cheesecloth and voila! Ricotta, smooth, creamy, totally awesome ricotta.

What Worked: Homemade ricotta beats out store bought by miles. And it's not all that difficult to DIY.

What Didn't: No complaints, this stuff is good.

Suggested Tweaks: Whipping in some fresh herbs would be nice, but milky simplicity is kind of the best part of ricotta, we think, at least.

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